Thursday, June 7, 2012


South Indian authentic food has many varieties of recipes among them popular breakfast items include dosa,idli ,utappam and other.I want to post different variations of our south Indian breakfast items using the common ingredient dosa batter.Usually i prepare more quantity of dosa batter and divide it into 4 portions and mix other ingredients to make other items,this helps time saving and also gives different works for kids even .this entry is for srivalli's for the event INDIAN THALI MELA

coming to the menu the list as follows

COURSE-South Indian Breakfast thali
COOKING METHOD-Stove top cooking
  1. Mysore masala dosa:south indian pancakes spreads with spicy masala and covered with potato curry( preparation time 10 minutes)
  2. Utappam :pancakes with veggie toppings and spice powder( preparation time-8 min)
  3. Set dosa:two pancakes served with onion topping and spice powder(preparation time-5 minuts)
  4. Pongadalu/gunta pongadalu/paniyaram:steamed rice flour batter muffins ( preparation time- 10 minutes)
  1. Alu curry/alu bhaji-curry made with boiled potatoes herbs abd spices
  2. Spicy roasted chenadal powder-a lentil variety blended with spice powders
  3. Spicy peanut powder-Roasted peanuts blended with spices
  1. Masala chutney-onin tamarind spread for dosa
  2. Peanut lemon chutney-seasoned chutney made with peanut and lemon juice
  1. Salad
  2. Curd/yogurt

  • soaking time-4hours if hot water added
  • Preparation time-10 minutes if blended using grinder
  • Fermentation time-6 to 8 hours
  • Serving size-3 adults for 4 varieties of breakfast items

  1. Sona massorie rice-2 1/2 glass
  2. Split urad dal-1 glass
  3. Fenu greek seeds 1ts

  1. combine all ingredients by filling the vessel with hot water and close the lid after 3 to 4 hours you find them perfectly soaked
  2. Now blend into coarse paste and place them in a large container close lid cove a thick turkey towel or any other blanket and put in a dark place like kitchen cabinets or according to your convenience
  3. After 6 to 8 hours you can see the batter risen to thrice its usual quantity,the batter is ready to use, put it in the refrigerator and use how much quantity you want make each item.
  4. Now let me tell you about each menu item using the basic dosa batter

MYSORE MASALA DOSA- south indian pancakes spreaded with spicy masala and covered with potato curry

Mysore masala dosa is the most poular item beecause of its specific masala and stuffed alu curry .It takes little time to prepare the item

INGREDIENTS FOR MASALA:(preparation time -15 min)

  1. Puttukadalai or roasted chenadal- fistful
  2. Red chili powder-1/2 ts
  3. Salt-to taste
  4. Lemon juice-2 ts
  5. Ginger garlic paste-1ts
  6. Onion-4 tbs chopped

METHOD -place all ingredients in the blender and blend coarsely

INGREDIENTS FOR ALU CURRY/ALU BHAJI:( preparation time-25 minutes)

  1. Medium size potatoes-2
  2. Chopped onions-1 no
  3. Slitted green chili's-5no
  4. Sesame seeds-1 ts
  5. Salt-to taste
  6. Turmeric-1/8th spoon
  7. Finely chopped curry leaves-1ts
  8. fennel seeds crushed-1/2 ts
  9. Oil-2 ts
  10. Cumin mustard-1/2 ts each
  11. Urad dal and chenadal-1 ts each


  1. micro wave potatoes until done mean while heat oil in a wok add seeds and let them splutter
  2. Now add the chili's onion and cook till onion turns light brown add salt,turmeric and the mashed boiled potato cubes then sprinkle lemon juice and the coriander leaves

INGREDIENTS FOR MAKING THE MYSORE MASALA DOSA preparation time-5 min for each dosa

  1. Basic dosa batter
  2. Alu masala
  3. Mysore masala
  4. Sour cream
  5. Peanut lemon chutney

  • Heat tawa and sprinkle water clean the tawa and spread a ladle ful of batter in circular motion till the batter spreads thin all over the tawa
  • Spread the mysore masala and put some alu curry and apply oil and the sour cream
  • you can see the dosa turned light brown color and slowly the dosa comes out from the tawa roll the dosa like a mat and serve with peanut lemon chutney

SET DOSA:two pancakes served with onion topping and spice powder
As the name indicates we serve two dosas ,these dosas are medium consistency in between the paper dosa and the utappam.

INGREDIENTS FOR MAKING SET DOSA: (preparation time-5 minutes)
  1. Basic dosa batter
  2. Finely chopped onion
  3. Spicy roasted chenadal powder
  4. Oil

         Add salt to the dosa batter and mix
  • Heat the tawa and sprinkle some water clean and spread a ladle ful of batter and should spread in medium consistency less then the utappam,sprinkle onion ,chenadal powder and some oil
  • Cook till done ,make another dosa and repeat the process
  • serve the set dosa with the chutney

MINI UTAPPAM :pancakes with veggie toppings and spice powder( preparation time-8 min)

For the utappam batter we make little variation ,to the regular dosa batter I mix rice flour paste and ferment it for 3 hours ,you need not worry regarding meseaurement it depends upon the quantity of dosa batter you take.Mini utappams look so attractive even for the kids I make this very often as my little one likes this a lot

  • Utappam batter
  • Salad- mix
  • Roasted chenadal powder
  • Oil

  • Heat tawa and apply oil spread 1 table spoon of batter and let it spread on its own .Look the batter should be medium consistency.
  • Now spread the salad mix,sprinkle chenadal powder apply oil and press with the spoon so that the mix sticks to the batter
  • apply oil and flip cook till light brown

If you have big tawa you can make 4 to 5 utappams at a time this helps to save time.Enjoy this tasty utappam by serving with chutney

INGREDIENTS TO MAKE GUNTA PONADALA/PANIYARAM:steamed rice flour batter muffins ( preparation time- 10 minutes)

Gunta pongadalu or ponganalu a very tasty item,for this recipe also i make little variation by adding semolina paste to the regular dosa batter and ferment for 2 hours and add little baking soda to get soft and crispy pongadalu


  • Pongadalu batter-4 cups
  • Onion chopped-1
  • Green chili paste-1 1/2 ts
  • Salt
  • Finely chopped curry leaves-1 tbs
  • Finely chopped coriander leaves-1 tbs
  • Soaked chenadal -2 tbs
  • Oil-2 ts
  • Cumin mustard-1 ts
  • Heat oil in a pan add cumin mustard and let them splutter add the leaves onions and the dal mix well
  • Add the chili paste little salt and turn off the flame.
  • Now mix this to the pongadalu batter
  • Heat the pongadalu tawa looks like muffin maker
  • Pour few drops of oil in each hole and fill the batter
  • When the batter is cooked flip the pongadalu with spoon or a bamboo stick and cook till brown
  • Serve with chutney and the curd

.for the curd , mix some spicy powder and serve

PEANUT LEMON CHUTNEY-dip made of roasted peanuts herbs and lime juice (preparation time-5 minutes)

  1. roasted peanut powder-2 tbs
  2. Dry coconut powder-2 ts
  3. roasted chenadal-3 ts
  4. Lemon juice-2 ts
  5. Garlic pod-1
  6. Green chili paste-1/2 ts
  7. fresh coriander leaves-1 tbs chopped
  8. salt-to taste

  • In a belender place all the ingredients add some water mix and blend to fine paste

INGREDIENTS FOR MAKING ROASTED CHENADAL POWDER: lentil blended with chili powder and garlic(Preaparation time-5 min)

  1. Roasted chenadal-fistfull
  2. Dry coconut powder-3 ts
  3. red chili powder-2 ts
  4. Garlic pod-2 chopped
  5. Salt-to taste
  6. Oil- 2ts
  7. cumin mustard-1 ts
  8. Curry eaves finely chopped-2 tbs
  •  take the mixi jar place dal powders and garlic and blend to fine powder
  • Heat oil in a pan and make seasoning add curry leaves switch off flame add it to the powder and mix well.tasty and spicy puttukadalai powder is ready to serve

SALAD-MIX TO SPREAD ON BABY UTAPPAM (preparation time-5 minutes)

  • Finely chopped onion medium-1
  • Grated carrot-1 full
  • Finely chopped green chili's-1 ts
  • Finely chopped-coriander leaves-3 tbs